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Sheet Pan Chicken Pitas with Herby Ranch

A delicious and easy-to-make meal featuring succulent chicken, vibrant veggies, and creamy herby ranch dressing all stuffed in warm pita pockets.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 pitas
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken and Vegetables
  • 4 pieces chicken breasts Any boneless, skinless variety
  • 1 teaspoon olive oil For coating the chicken
  • to taste Salt and pepper For seasoning
  • 1 medium bell pepper, sliced Any color of your choice
  • 1 medium onion, sliced Use any variety you prefer
For Assembly
  • 4 pieces pita bread To hold the filling
  • 1 cup shredded lettuce For adding freshness
  • 1 medium tomato, diced To add juiciness
  • 1/2 cup herby ranch dressing For drizzling on top

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, add the chicken breasts and drizzle with olive oil. Season generously with salt and pepper.
  3. Toss in the sliced bell pepper and onion, ensuring the veggies are coated in oil and seasonings.
Baking
  1. Line a sheet pan with parchment paper or lightly coat it with cooking spray. Spread the chicken and vegetable mixture evenly across the pan.
  2. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (165°F/74°C) and the vegetables are tender.
  3. Let the chicken rest for a few minutes before slicing it into strips.
Assembly
  1. Warm your pita bread. Layer the shredded lettuce, diced tomato, and sliced chicken inside each pita.
  2. Drizzle generously with herby ranch dressing, and serve.

Notes

For substitutions, consider using Halal-certified chicken, turkey, or beef. To store leftovers, keep them in an airtight container in the fridge for up to 3 days or freeze them individually wrapped for up to 2 months. Reheat in the oven at 350°F (175°C) for about 10 minutes.